Chinese-Style King Prawn & Pepper Chow Mein

Boil a kettle

Peel and finely chop (or grate) your garlic

Trim, then chop your spring onion[s] into thirds

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped spring onion and sliced pepper with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, add your medium egg noodles to a pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 4-5 min until they're tender with a slight bite

Once done, drain the noodles and set aside

Once the veg has softened, drain, then add your king prawns to the pan with the chopped garlic and ginger paste and cook for 4-5 min or until the prawns are cooked through

Add your toasted sesame oil to the drained noodles and give everything a good mix up – these are your sesame noodles

Once the prawns are cooked, reduce the heat to low and add your soy sauce, Chinese rice wine, hoisin sauce, sesame noodles and a splash of water to the pan

Cook for 1-2 min further or until the noodles are coated in the sauce – this is your Chinese-style king prawn & pepper chow mein